Association between high molecular weight subunits of glutenin and bread-making quality in wheat lines derived from backcrosses between Triticum aestivum and Triticum speltoides-Reference-Cited by-同舟云学术

Association between high molecular weight subunits of glutenin and bread-making quality in wheat lines derived from backcrosses between Triticum aestivum and Triticum speltoides

Published:1985-04 Issue:2 Volume:3 Page:97-101
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Moonen Johnnes H.E.,Zeven Anton C.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference16 articles.

1. AGRONOMIC AND QUALITY CHARACTERISTICS OF WHEAT LINES WITH LEAF RUST RESISTANCE DERIVED FROM TRITICUM SPELTOIDES

2. Use of the SDS-sedimentation test and SDS-polyacrylamidegel electrophoresis for screening breeder's samples of wheat for bread-making quality

3. Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating medium

4. Extraction and fractionation of wheat flour proteins

5. Glutenin subunits of genetically related European hexaploid wheat cultivars: Their relation to bread-making quality

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